A truly creamy dairy-free low carb frosting made with avocado. You won’t believe how rich and chocolatey this healthy buttercream recipe is. This post is sponsored by California Avocados.
I have come to the conclusion that avocados are magic. Or maybe they are magicians, masters of disguise. They are a fruit but they aren’t sweet so they taste more like a vegetable. They are delicious in savoury dishes, particularly when paired with spices, lime, and garlic (mmmm, guacamole!). But they are also remarkably good in sweet recipes as well. They can be forward and in your face, being all “hey look at me, I am a delicious avocado”! Or they can be completely hidden, just hanging out in the recipe, boosting the nutrition without drawing attention to themselves. And with all those healthy fats, they can play the role of butter or other oils without skipping a beat. Avocados are, in short, astonishing.
And, as luck would have it, California Avocados are coming back into season. This makes me incredibly happy, because they are the creamiest and dreamiest of all avocados. Maybe it’s because they don’t have to travel so far from home to end up on your dinner table. Maybe it’s because of all that California sunshine. I honestly don’t quite know but I find them to be the most consistently good. And while a lot of my avocados just get eaten with a little salt and a spoon, I love finding fun and interesting ways to use them.
Now you know I love my dairy and I am not afraid to use copious amounts of butter and cream, I know that not everyone has that luxury. And while I also enjoy coconut oil, it does lend a strong coconut taste to frostings and puddings and the like. So I decided to play with my avocados and see if I could make a rich, dairy-free buttercream frosting.
I wanted it to be really rich and creamy, and really chocolate-y. So I pureed my avocado with sweetener and cocoa powder but I also added some melted chocolate. Avocado puree can be very thick, so I added a few tablespoons of water to thin things out before adding the chocolate. And what did I end up with? Exactly what I wanted…a rich, creamy chocolate frosting with no butter or coconut oil. Perfect for topping some dairy-free chocolate cupcakes or brownies. And to be honest, it’s really good on its own too…just you and a spoon.
Here’s another way to make dairy-free buttercream. Check out this vegan frosting and simply use powdered sweetener instead of sugar.
- 2 ounces sugar-free dark chocolate chopped
- 2 ripe California Avocados
- 3/4 cup powdered Swerve Sweetener
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 3 to 4 tbsp water
- In a bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Set aside.
- In a food processor, combine the avocados, sweetener, cocoa powder, and vanilla extract. Process on high until combined. Add water, 1 tablespoon at a time, until all avocado chunks are blended and the mixture is smooth and creamy.
- Drizzle with the melted chocolate and process again until smooth.
- Pipe or spread onto your favourite low carb cake, cupcakes, or brownies. Or just eat with a spoon!
Makes enough to frost one medium cake or 12 cupcakes. Serves 12. Each serving has 0.81g NET CARBS.
Food energy: 100kcal
Total fat: 9.22g
Calories from fat: 83kcal
Cholesterol: --
Carbohydrate: 3.89g
Total dietary fiber: 3.08g
Protein: 0.68g
Erythritol: 15g
Many thanks to California Avocados for partnering with me to bring you this delicious recipe.
Cindy says
March 7, 2017 at 11:25 amI’ve just got to force myself to try these “sweet” recipes with avocado. There are so many of them. I have to get past the fact that this is something that I’ve only ever eaten in salads or alone with apple cider vinegar and evoo. It really looks delicious.
Vagisha says
March 7, 2017 at 11:28 amThis made my day!cannot wait to try this the next time i make cupcakes!ps:you are brilliant to even think of using avocados for buttercream!
HAfitness says
March 7, 2017 at 11:42 amI ran the ingredients through Cronometer.com and came up with the following nutritional breakdown:
Food energy: 771kcal
Total fat: 65.8g
Carbohydrate: 248.9g Total dietary fiber: 30.7g Net Carbs: 218.1g
Protein: 12.2g
Each serving has 18.1g NET CARBS not 0.81g as stated above.
Big difference. Make sure you aren’t just taking nutritional information for granted. Check for yourself!
Carolyn says
March 7, 2017 at 1:35 pmDid you put in the correct number of servings? Because I am sorry but this is NOT correct information. Since a single avocado has 322 calories and 17g of carbs, the numbers you list above are for THE WHOLE BATCH, not divided by 12 servings. Besides which, you are clearly counting erythritol into the total carbs and I have been clear that since it does not affect my blood glucose at all, I separate it out. Please check your information. While I encourage readers to verify their own nutritional info, I also strive to provide the most accurate information I can and I stand by my numbers. They are calculated on MacGourmet which pulls from the USDA database.
Carole Douglas says
March 13, 2017 at 11:39 amthat’s extremely high for an avocado 🙂
Yvette says
March 7, 2017 at 1:09 pmThis looks delightful!! But I have a problem–I want the recipe to whatever you put the frosting ON in the pics!! Is that a brownie, or a cupcake? Or a brownie cupcake?? I MUST know! ? Thanks for sharing!!
Carolyn says
March 7, 2017 at 1:29 pmHaha, it’s brownie cupcakes. Not dairy free although they could be made with coconut oil. I was trying to feature just the frosting this go round! Here’s the link to the cupcakes… https://alldayidreamaboutfood.com/2014/07/low-carb-salted-caramel-brownie-cupcakes.html
Yvette says
March 9, 2017 at 12:09 am? Thanks!
Julie @ Willow Bird Baking says
March 7, 2017 at 2:40 pmThis sounds amazing, Carolyn! LOVE that there’s avocado in it!!
Jennifer @ Show Me the Yummy says
March 7, 2017 at 2:42 pmUmmmm this is pure genius. 🙂
Tracy says
March 7, 2017 at 5:07 pmI am making a mug cupcake for my dessert this weekend and wanted something like this to top it off with. Perfect timing!! Thank you. I can barely contain myself. Lol!!
Taylor @ Food Faith Fitness says
March 7, 2017 at 7:34 pmBaking with avocado is one of my favorite things ever. BUT, I have never thought to add it to buttercream! GENIUS.
edna says
March 7, 2017 at 10:11 pmoh wow Carolyn who would have thought an icing could be made this way……love avocados and love chocolate so this has definitely been pinned for all time……….
Stephanie Deal says
March 8, 2017 at 10:02 amMmmmm… this looks amazing! I’m definitely going to try it and tell NO one that it has avocado in it. Bwahaha….
Alyssa | EverydayMaven says
March 8, 2017 at 2:04 pmI agree 100% – avocados are magic! I have used them in baking but never for frosting. I LOVE this idea!!!
Heather Brown says
March 9, 2017 at 10:12 amA great substitution!
Erin Kladar says
March 9, 2017 at 4:39 pmThis looks amazing can’t wait to try. In my traditional buttercream I swap out some of the liquid with strong coffe & Kahlúa. I wonder if I could do that with this? I’m actually not a fan of coffee but it makes the chocolate have a deeper flavor. Thanks for all you do!
Carolyn says
March 9, 2017 at 4:53 pmSure it would be delicious!
sue | theviewfromgreatisland says
March 10, 2017 at 12:43 pmThe texture of that frosting is EPIC! I’ve never had avocado and chocolate, I’m excited to try this 🙂
Gayle Moeller says
March 12, 2017 at 4:15 pmCarolyn,
So I have to ask some advice about the avocado. At what texture are you using it?
Typically I enjoy avocado when it is still so firm you can barely get the stone out. When just past that point I use them for guacamole, any softer than that I kick myself for missing their best days, pitch em, and try again.
From that description could you help me figure out when would be the best time to use avocado in this recipe?
Thanks, as always, for your help,
Gayle
Carolyn says
March 12, 2017 at 5:07 pmExcellent question. I think you want these so that they are just a little past the guacamole stage you mention. They should puree very easily.
janet says
March 17, 2017 at 5:32 amUsed this recipe to frost the cake layers of your Samoa Cake and it was a big hit. Made enough to frost the tops of the two layers and stack together. A double recipe would have even done the sides but I didn’t have that many avocados.
Very tasty and everyone loved it. The cake is very easy and the frosting is too, although messy, or maybe that is just me! : )
Teresa says
March 18, 2017 at 11:30 amOh Carolyn! Will be whipping this up today for a treet on donuts for low carb self and for my vegan daughter. Thank you!
Question for you? Have you experimented with aquafaba? It is the bean water from canned chickpeas. The vegan websites are all agog over it. Am looking for ways to simplify cooking and baking around here. Although we usually have to cook separately, I would love a few recipes that are both vegan and low carb.
Best wishes for your continued success. Thanx for all you do for us.
Carolyn says
March 18, 2017 at 3:52 pmI haven’t tried it but yes, I’ve seen that the vegan world is going nuts for it. I wonder what the carb count is???
Teresa says
March 24, 2017 at 5:35 pmCalorieKing says 7 carbs (no fiber) per 8.5oz cup.
Elizabeth Sperry says
March 28, 2017 at 7:43 pmGood day!
I made this yesterday and it is amazingly chocolately dreamy!! Thank you a million times over for your good work Carolyn!
Question: How long will the frosting keep…either alone or on something?
Thanks!
Carolyn says
March 28, 2017 at 10:30 pmI found it to keep just fine for 4 days. I don’t know how it was after that because it was all gone!
Ellen says
April 7, 2018 at 6:19 pmDid it need to be refrigerated if you make the night before? It looks so yummy. I will try it this week.
Carolyn says
April 8, 2018 at 6:15 amIt should be fine on the counter for a day.
Jeanne says
April 10, 2017 at 5:30 pmLooks wonderful Carolyn! While I am all about the chocolate, someone I bake for is NOT…. she likes berries, lemon etc. Any ideas for a frosting that uses avocados and any other flavor besides chocolate?
I feel like a traitor to even ask that question ….just don’t understand the non-chocolate lovers! ?
Thanks,
Jeanne
Elise says
April 13, 2017 at 11:29 pmHi Carolyn! Thank you so much for sharing a wonderful recipe! I am also looking for a dairy free vanilla avocado buttercream recipe. Do you have any? Many thanks in advance.
Carolyn says
April 14, 2017 at 7:12 amI don’t have one, sorry.
Gracie says
April 25, 2017 at 6:17 pmThanks for sharing this! I would love to try this recipe soon especially now that avocados are in season. I just have a question about the Swerve Sweetener. I don’t think we have it here in the Philippines so would it be okay to substitute that with confectioner’s sugar? I know it would make it less healthy but if I won’t be able to find Swerve, would it be possible to use that instead?
Carolyn says
April 25, 2017 at 8:41 pmYes, that should work. You may need more of it.
Denise says
May 6, 2017 at 3:32 amWe only get hass avocado’s here. Does it matter? This looks good but not sure if I’m game to try. Have tried avocado mousse and ice cream in the past and thought they were disgusting yet I love avocados in salad etc.
Christine says
November 14, 2017 at 11:15 pmCan’t wait to try this! I’m allergic to both dairy and coconut and thankful to finally have a way to make frosting without either of them! Thanks!
cherrytomatopie says
February 2, 2018 at 12:04 pmThis is excellent! I’m doing my best to get off dairy and this is a wonderful sub (especially since I can’t do coconut either). Very thick and rich and chocolately. Will definitely make again!
Vanessa says
April 10, 2018 at 11:00 amThanks for sharing! I have tried avocado chocolate pudding and that was great. I can’t wait to try this!
Suzanne says
April 10, 2018 at 11:02 amThis looks great! Does it keep long?
Carolyn says
April 10, 2018 at 3:18 pmFor a few days.
Sarah Hluchy says
May 12, 2018 at 9:04 pmGoing to be starting a paleo-ish diet soon (so I’m doing all my “acceptable treat” research now, before I start going through sugar withdrawal and all these goodies remind me too much of their more sinful counterparts!) I’m not fond of the idea of using erythritol, so I’d like to know what function does the Swerve sweetener serve? Just as a sweetener or does it do something for texture too? What do you think about using maple syrup or stevia instead?
Carolyn says
May 12, 2018 at 9:52 pmUse whatever you like. I don’t follow a paleo diet, I have to be low carb for diabetes.
Amanda says
June 19, 2018 at 9:29 amThis is my first attempt at anything chocolate and avocado, and it’s awesome! Thanks so much for a great dairy free icing recipe! I’ll be making your Cannoli tart later for my anniversary and I’m going to use this icing to pipe rosettes on top. ☺
georgie @ georgieeats says
July 20, 2018 at 7:30 amThis is such a good idea!! I need this in my tummy RIGHT NOW!! Haha!! I will be making this next week – just watch this space… thanks for the recipe 🙂 x
Alisha says
July 30, 2018 at 4:57 pmSooooo Gosh Darn Gooood!!! Thank you!
Julie says
August 11, 2018 at 11:42 amHi. I’m currently in the middle east and only have access to hass avocados… am aware that avocados can vary in size across the world. Just wondering roughly how many grams of avocado you used? TIA JUKIE
Carolyn says
August 11, 2018 at 4:47 pmOoooh, that’s a very good question. I didn’t weigh them at the time but I just grabbed a California Avocado out of my fridge and weighed it. 252g (with the skin on and the seed still in). So 2 times that.
Liz Websdale says
December 12, 2018 at 8:29 pmThankyou so much for this. About to make a cake for a high scgoll graduation and needed a frosting that was dairy free and keto. This will be perfect. I love avocados in desserts including ice creams and chocolate mousse. Never thought to used that creamy butteriness in a frosting.